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skip to malou videos home about recipe index featured videos contact cooking classes thursday september 17 2020 chicken adobo empanada with adobo aioli i ll make my next youtube video about you i said yes was his quick reply can i describe you as a stroke patient no tell them i m a stroke survivor post it because that empanada is the bomb he said when he called me last wednesday and upon hearing that i wasn t done editing the video yet the following dayi i found out that francis was hospitalized i had the urgency to finish editing my video and i thought he could watch it when he comes out from the hospital just as he would do he was in and out of the hospital and icu the past 7 years as it it turned out francis never returned home he went home to his eternal resting place instead francis was playfully joking that he would leave on my birthday and true enough he departs at 1 30 am on the day of my birthday we both have a weird sense of humor sometimes irreverent bordering on being dark we love to laugh and joke about everything but this time i wish it remained a joke and we can laugh out loud together and the hardest part is i am not there to send him off and so last week s youtube post was about my youngest brother francis and the recipe of his chicken adobo empanada with adobo aioli a spin off of his favorite chicken empanada from red ribbon in case you want to watch the video of his the bomb empanada here s the link note i did this video not knowing he is going to die but for some reason my voice is not as chirpy as my previous videos posted by skip to malou at 10 24 pm no comments email this blogthis share to x share to facebook share to pinterest friday july 17 2020 crispy and moist lechon kawali without frying 3 step 3 ingredient crispy pork belly when you crave for lechon kawali crispy pork belly but you get discouraged because of fear of frying and splatterinig oil i get you this week i am excited to share my 3 ingredient 3 step lechon kawali it s convenient easy and needs no frying plus i am sharing a cucumber salad to get the umay out lechon kawali is a favorite filipino dish served as pulutan or ulam it is usually deep fried but this recipe uses an air fryer and instant pot posted by skip to malou at 10 42 am no comments email this blogthis share to x share to facebook share to pinterest friday june 5 2020 how to make orange chicken just like panda express i never thought of cooking orange chicken at home as it is reserved for take outs or for panda express but then you cook it at home and you realize it s even better my new cooking tutorial on youtube is up click and share posted by skip to malou at 10 03 pm no comments email this blogthis share to x share to facebook share to pinterest friday may 29 2020 how to make soft pandesal what better way to spend the weekend than trying to bake pandesal to be honest my pandesal making was either a hit or miss the quality varies not until i tried going back to the recipe that my father in law gave me almost 10 years ago when i just started blogging and whoah it was a hit i have been making it since and i was surprised how my friends loved it of course you would say they are my friends but i think i have a good set of friends who don t deliver fake news haha so watch how to make soft pandesal that could last for days and watch how they loved my pandesal in the end new post on youtube xo malou posted by skip to malou at 4 18 pm no comments email this blogthis share to x share to facebook share to pinterest saturday may 16 2020 new on youtube easy delicious pork siopao asado knock knock anybody home haha ok fine i know i don t update this blog as much as i did a few years ago but now that i have been posting on youtube again i promise to keep you guys updated so as promised here it is enjoy posted by skip to malou at 9 37 pm no comments email this blogthis share to x share to facebook share to pinterest monday september 30 2019 my cookbook is here it s official my book connecting the pots has been submitted for printing the release will be on november 8th very timely as this year is my 10th anniversary in blogging i started blogging because i dreamt of writing a cookbook someday it took me ten years to realize my dream but i won t have it any other way here s a sneak peek on the cover i put my heart and soul into this book for so many years knowing that it is finally done is overwhelming ️ you can now order at shop skiptomalou net i could have not done it without the talented team behind connecting the pots namely book designer rowena dionisio connelly illustrator regine rosas editors maxene ilagan meghan clark and stacy jackson food photographer izaiah johnson lifestyle photographer edwin dela cuesta posted by skip to malou at 12 26 am no comments email this blogthis share to x share to facebook share to pinterest wednesday february 7 2018 ramen tei trying a restaurant for the first time is like going on a first date you don t know how it will turn out we ve never been to ramen tei one of st louis first few ramen houses located in ballwin so when our friends invited us for dinner we didn t hesitate to say yes my husband and i are the first to arrive and to my surprise i was greeted by a familiar face mike i instantly felt like a regular as the rest of our group steadily filled the table mike knew almost all of them as they were regulars of the place it immediately set the tone fun warm and relaxed the food was exquisite we enjoyed the small plates and the specials were even better i was pleasantly surprised when mike announced that the chef sent us extra plates of the specials so the entire group can try and i was thrilled to meet chef nick as he came out to say hi just as our ramen bowls were being served over all ramen tei is a great place to unwind drink some sake savor their small plates and slurp up ramen the pork belly bun is unlike all the pork belly buns that i ve tasted the bun is light and soft and the aoili had the perfect hint of heat otoro bluefin tuna belly i called this the butter of the sea the slices of bluefin were tender and soft and yes it melts in your mouth salmon crudo had a light and clean taste the moment it touches your tongue it melts in your mouth and all of a sudden there s that pop coming from the tobiko and the crackling sound of the crispy shallots it was a symphony of taste and texture the ramen was en pointe the broth has depth but the perfectly crusted pork belly punctuated this bowl of deliciousness to our delight the charming chef nick came out to say hi the ramen crew posted by skip to malou at 4 10 pm 1 comment email this blogthis share to x share to facebook share to pinterest older posts home subscribe to posts atom share this thru linkwithin welcome malou nievera is the creative driving force behind the food blog skip to malou named one of babble s top 100 food mom blogs she acts as the blog s recipe developer writer cook and photographer she shares her easy and simple recipes with a focus on filipino food she also shares her recipes in her youtube channel skip to malou cooking with a filipino accent babble top 100 mom food blogger thank you i made it skip to malou st louis mo united states view my complete profile analytics visitors feedjit live blog stats site meter search this blog simple theme powered by blogger